Preheat the oven to 350 degrees.
In a large bowl, mix the almond flour, oat flour and date sugar. Use a fork to break up any lumps in the almond flour or date sugar before measuring.
Add the applesauce and vanilla extract, and stir to combine into a thick dough.
On a piece of parchment paper, spread the dough into an even layer, about 1/2 inch.
Use cookie cutters to cut out shapes and set them on a lined baking sheet (I use silicone baking mats which work great).
Continue re-forming the dough into a ball and an even layer to cut out as many cookies as you can. The number you will get will depend on your cookie cutters, I got about 16 cookies.
Bake the cookies for 20 minutes – keep in mind that the baking time may vary depending on the cookie cutters you use. If you use all very small cookie cutters, they won't need as long in the oven, so just keep an eye on them so they don't get too dark. If you use larger cutters, feel free to bake them for up to 25 minutes if you want them even more crispy. Let them cool completely before decorating however you'd like!
Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
